In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.

Peruvian Pantry: Pisco. A brandy distilled from several different grape varieties grown in South America, it is the national drink of Peru and comes in many styles--from smooth and sippable to rough and fiery. (Chile also produces pisco, although Peru contends that the Chilean version is not real pisco but a Chilean brandy that needs its own name.)Pisco became popular in California during the Gold Rush, when Peruvian miners there extolled its virtues to fellow fortune-seekers.

One of the first stops on any cultural travel itinerary should be the local market. This single destination can tell you so much about the Andean culture.Cusco’s central market, located West of the Plaza de Armas near the San Pedro Train Station, is a vibrant spot that can keep you entertained for hours.Here you can have a first-hand look at how locals live their day-to-day, outside the confines of Cusco’s tourist zones.

By observing the scene you can:

- hear the language as it is spoken and properly pronounced- view the gestures and habits that are common to the Andean culture- smell the scents of local produce and flora- absorb the styles and textures of the local fashion- see the fruits, vegetables and meats that make up the main staples of traditional meals- taste the local delicacies (if you’re daring enough you’ll get a great deal!)

Ají de gallina (chili chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with ají amarillo (yellow chilis), cheese, milk, bread. Occasionally walnuts are added on special occasions or at upscale restaurants due to its prohibitive cost in Peru.

Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens.

Lomo saltado is a Peruvian dish that has Asian influences (chifa) consisting of strips of sirloin marinated in vinegar, soy sauce and spices, then stir fried with red onions, parsley and tomatoes.

Served traditionally over white rice with homemade french fries, that look more like potato wedges.It's a combination of both cultures which made the dish so popular: Many cuisines in Peru serve the dish.